Popcorn shrimp is such a yummy treat! They are so quick and easy to make and everyone ends up fighting over the last one. Sure, the frozen stuff can be quick and easy, too, but wouldn’t you prefer knowing exactly what’s in your popcorn shrimp? And, actually having great quality shrimp instead of a mystery protein covered in loads of breading?
You can make popcorn shrimp on a weeknight and serve as part of a complete meal or serve them as an appetizer with an exciting dipping sauce at your next dinner party.
How to Make Popcorn Shrimp
Prep: Pour your oil in a deep saucepan or pot, and heat it to 350˚F. Your oil should come up about 3 to 4 inches from the bottom of the pot. For the absolute best results, use an instant read thermometer.
In a mixing bowl combine the flour, Cajun seasoning, salt, and pepper.
In a separate bowl combine the egg and milk. Mix it to combine and set it aside.
Shake and Dredge: Take half of the prepared flour mixture and pour it into a resealable bag. Add the shrimp to the bag and shake it up until the shrimp are covered with flour mixture.
Remove the shrimp from the bag and dredge them in the egg mixture. Then coat the shrimp with the remaining fresh flour mixture that’s in the bowl.
Fry: Fry your shrimp, about 5 to 6 shrimp at a time, in the heated oil for 2 to 3 minutes, or until golden brown on all sides and cooked through. Remove the shrimp from the oil and set the shrimp on a paper towel lined plate.
Repeat: Continue the process with the rest of the shrimp.
Serve: Garnish them with parsley and serve with your favorite dipping sauce.
Tips for the Best Popcorn Shrimp
These tips will help you to make the best popcorn shrimp in your own home!
- I arrange my dredging station from left to right. Then, I use one hand for wet ingredients and one hand for dry ingredients.
- Keep away from the olive oil! For frying, you need an oil with a higher smoke point.
- Make sure your oil maintains a temp of 350˚F. If it gets too hot, it will smoke. If it gets too cool, your shrimp will be greasy. Yuck!
- If you don’t have Cajun seasoning, have no fear! Old Bay is a great substitute.
- Purchase your shrimp raw, peeled and deveined. Whenever possible, get yourself some fresh and local shrimp.
prawns :1 kg
chopped pepper 1 teaspoon
crushed white cumin : 1/2 teaspoon
ground red pepper : 1/2 teaspoon
crushed pickles : 1/2 teaspoon
fresh cream: 1/2 cup
eggs : 2 pieces
Flour: 1 cup
corn flakes (chopped) : 1/2 cup
salt to taste
oil to fry
tomato ketchup to offer
- Add black pepper, cumin, red chilli, pickles and salt to the prawns and leave for a while.
- Beat eggs in cream and mix in prawns
- Wrap the prawns in corn flakes on the flour first
- Heat oil in a frying pan and fry the prawns until golden
- Serve with delicious shrimp tomato ketchup
Fried Prawn recipie
Prawns : 1/2 kg
Curry leaves : 6 pieces
Onion (chopped) :2 pieces
Tomatoes (chopped) : 6 pieces
Green chillies :6 tbsp
crushed coconut : 2 tbsp
1/2 teaspoon ground turmeric
2 teaspoons crushed coriander
A teaspoon of crushed red pepper
1/2 teaspoon salt
1/2 cup oil
To sprinkle coriander (finely chopped)
- Heat oil in a pan and fry the prawns in it for one minute
- Add onion, green chillies, curry leaves, red chillies, turmeric, tomatoes, coconut, coriander and salt and fry in the same oil.
- When the oil separates, mix prawns in it and put it aside
- Take it out in a dish and serve with coriander